Zucchini Sun-Dried Tomato Tart

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This was a tart we made many times in the summer for corporate catering events, except that we made individual ones. They are vegetarian to boot! The beauty was that they could be served room temperature and were just as delicious as when served warm!  I have used the frozen puff pastry but I change it up and use my own tart pastry since I don’t always have the puff on hand.

DSC_4361 nx21 sheet of frozen puff pastry (1/2 of a 17 oz. package), or a tart crust**
1 ½ cups shredded mozzarella cheese
6 Tbsp. + ¼ cup freshly grated Parmigiano Reggiano cheese
½ cup drained & blotted on paper towels. oil-packed sun-dried tomatoes, thinly sliced
(Costco sells them already sliced, good old Costco!)
½ cup thinly sliced fresh basil
¼ cup chopped green onions
1 Tbsp.  chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup creamo or half and half
¼ tsp. salt
¼ tsp. freshly ground black pepper

Preheat the oven to 425 F.

Roll out the puff pastry on a floured surface to a 1/8” thick square. Trim pastry edges to form a 13” round. Transfer to an 11” tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce all over with a fork. Cover; chill 1 hour. If using pie dough, roll out the dough, place into a 9” pie plate, crimp the edges, chill for up to 1 hour. Fit a large piece of baking parchment or tin foil into the dough lined pie place ; fill with beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil & beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 5 or 8 minutes.

Cool 5 minutes.

Reduce oven temperature to 400 F. Sprinkle mozzarella over bottom of crust. Top with 6 Tbsp. Parmigiano, tomatoes, basil, green onions & oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, creamo, salt & pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining ¼ cup Parmigiano.

Bake tart until custard is set and crust is golden brown, about 35 minutes.

**If you wish to make your own tart crust, please go to Making Pie Dough.

Phyllis Signature

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